When you use it skillfully, hot sauce doesn’t need to set your palate on fire and overwhelm the flavor of the rest of the dish. Start by adding just a drop or two at a time to dishes in process like stews, stir-fries, or eggs, tasting as you go. This way, you’ll get to know how much is just right for you, so you can add it with precision depending on the size of the dish. The vinegar in these sauces make them as much of a seasoning element as a condiment: just like a squeeze of lemon would, a few drops of hot sauce can increase the intensity of other flavors in the dish, while adding a little complementing hot spice.